Carrot Cake: Family Recipes

My mother made this a lot around holidays or when out of town relatives were visiting.  It was oh so good!  Particularly with whipped topping...  (she used the baby food and was very very moist!)

CARROT CAKE

1 1/4 cup salad oil         

4 eggs                   

2 cups sugar                  

2 tsp. baking powder         

1/2 tsp. baking soda      

1 tsp. salt   

2 cups flour          

2 tsp. cinnamon

3 cups grated carrots (can use 4 small jars baby carrots or 2 junior jars)

1 cup chopped nuts (optional)

Combine oil and sugar, mix well.  Stir in rest of ingredients alternating dry and wet with 4 eggs.  Bake in 10 inch tube pan.  Bake in a floured and grease bunt pan in a slow oven at 325 degrees for 1 hour 10 minutes.  Cool upright in pan.  When cool cut out of pan to release cake.  You may put icing on cake.  Cream cheese icing is pretty good.  See cookbook section for icings.  Very rich!  Cake is good plain.  It is very moist.

Double Layer Pumpkin Cheesecake

SUBMITTED BY: Stephanie Phillips PHOTO BY: Melissa
"A great alternative to pumpkin pie, especially for those cheesecake fans out there."

PREP TIME
30 Min
COOK TIME
40 Min
READY IN
4 Hrs 10 Min

INGREDIENTS (Nutrition)

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

DIRECTIONS

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutritional Information
Double Layer Pumpkin Cheesecake
Servings Per Recipe: 8

Amount Per Serving
Calories: 427

· Total Fat: 29g
· Cholesterol: 115mg
· Sodium: 353mg
· Total Carbs: 35.6g
· Dietary Fiber: 0.8g
· Protein: 7.2g

http://allrecipes.com/Recipe/Double-Layer-Pumpkin-Cheesecake-2/Detail.aspx

I have made this recipe several times and have shared it with my friends.... Everyone has raved over it!